Lunch For one, but can serve 2. What can I say? I was hungry!
- 100g Pollock (fish)
- 6-8 Cherry tomatoes on a vine
- 50g St Agur cheese
- 200g asparagus
- 1 big leek
- 2 Garlic cloves
- Salt & Pepper
- 25g butter
- Tooth picks
Break the asparagus at their tender points and just keep the tip sides. Rinse and set aside.
Rinse the fish, dust with black pepper and leave aside too. No salt here as the cheese is sharp.
Using a garlic crusher, prepare the garlic then chop about 25g of so leek heart.
Don’t forget to wash the vine tomatoes and set aside too.
Now place one piece of fish flat on one of the leek leaves previously prepared, then, spread the cheese on top of the fish and roll both as on the picture. Hold the roll with tooth picks.
Repeat with the other piece of fish. Set aside.
Once all the prep is done, heat the butter in a large pan, then fry the rolled fish 2 minutes on each side, then do same for the top and bottom. All on high heat.
Once the fish is done reduce the heat and add the chopped leeks’ heart in the pan, stir fry for 1 minute, then, in goes the vine and asparagus. Dust the vegetables with salt and pepper, then stir for side to side then bottom to top as the start to release their waters. This should take 2 minutes. Use that juice to base the fish which is still cooking on the other side of the pan. Don’t forget to keep moving the later from time to time so it won’t burn.
Now, spread the vegetable in the pan and set the fish on top of them, then cover the pan for another 2 minutes still on medium heat.
That is it! Serve with a piece of baguette to soak up all that juice. I served mine with a Waitrose Grand Rustic bread. Enjoy!
This was the dessert: Shop bought cinnamon bagel with caramel sauce… Ideal for after hospital visits! T’was one of those days.